Menu

S m a l l b i t e s

house made polenta focaccia - 5

+ whipped cod roe - 6

freshly shucked oyster, lemon - 6ea

bella di cerignola olives & meredith goats cheese - 12

nduja stuffed & fried green olives - 7

lamb cutlet, papa pomodoro - 16ea

S a l u m i

mortadella di pistacchio, guindilla - 16

wagyu salumi, taggiasche olives - 19

capocollo, caperberries - 18

P l a t e s

braised kale, cannellini beans, pecorino - 16

fried lily goat halloumi, pumpkin agrodolce - 24

grilled octopus, scapece, kipfler potato - 25

L a r g e P l a t e s

pappardelle, duck ragu, radicchio - 34

o’connor hanger steak (200g), potato gratin, horseradish - 46

S p e c i a l e

sardine saor, crostini - 7ea

scallop skewer (bass strait) guanciale, pickled figatelli - 14

tortellini in brodo - 32

C o n t o r n i

mixed leaves, balsamic dressing - 12

potato dauphinoise, comte - 16

F o r m a g g i o

soft – chabichou d’antan, honeycomb - 18

wash – langres, baby figs - 19

blue – riverine blue, blackened quince - 17

hard – toggenburger, muscatels - 17

D o l c e

bombolone, fennel custard, saba - 12

P i z z a‍ ‍

Margherita - tomato, mozzarella, basil - 25

Napoletana - marinara, anchovy, capers - 24

Capricciosa - ham, artichoke, mushroom, olive, mozzarella - 30

Cavolo nero - stracciatella, fermented cabbage, chilli - 28

Salame – spicy cured pork, fior di latte, nduja sugo - 32

Pomodoro Giallo - yellow tomato, buffalo mozzarella, marjoram - 29

Salsiccia - pork & fennel sausage, gorgonzola, frisee, chilli - 34

Prosciutto - 20mth San Daniele, cime di rapa, fior di latte - 38

Funghi - porcini & portobello, mozzarella, taleggio - 32

Gamberi - king prawn, fennel, cherry tomato - 38

Gluten free base + 5

San Daniele prosciutto + 9

Olives / Capers + 3

Mozzarella / Spanish anchovies + 5